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True Pilgrim Stuffing
December 07, 2012

While I'm sure this recipe is absolutely delicious just as it's written, I just want to say that I did make a couple of changes to lighten it up just a bit and only dirty one pot. I melted 2 sticks of butter in a Dutch oven and added the celery and onion. After about 5 minutes I added 1 pound of ground white chicken and continued cooking until the chicken was done and the celery and onion were clear. I stirred in one 14 ounce bag of herb stuffing and one can of reduced sodium chicken broth. You can add a little hot water if it is still too dry (I personally like really moist dressing). I also added a bit of pepper. You can serve it as is or put it in the oven if you like it browned. This version, too, was delicious. Thanks, Michelle, for sharing this great recipe.

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